sourdough rolls

These delightfully spiced sourdough rolls are 100% naturally leavened with sourdough starter. Crusty on the outside and soft on the inside, these rolls have just a hint of sweetness and would pair beautifully with dinner such as soup or a hearty fall salad. Or, toast them and slather with butter and a drizzle of honey for a delicious breakfast.

Mini Pumpkin Spice Sourdough Rolls

400 g all purpose flour

sourdough starteer

150 g whole milk

110 g canned pumpkin puree

g salt

g butter

g sugar

cinnamon

ginger

ground nutmeg, ground turmeric, and ground cloves

Combine all ingredients in the bowl of a stand mixer, or a large mixing bowl. Knead with a dough hook on low speed (no higher than 2) for 15-20 minutes, until dough is soft, pliable, strong, and no longer sticky. If kneading by hand, prepare to work the dough for up to 30 minutes. If it becomes resistant to movement, cover with a damp cloth for 10 minutes and return to kneading until the dough is fully kneaded.

Place the dough in a lightly oiled bowl and allow to bulk ferment, covered, until visibly puffy, light to the touch, and evenly risen, between 4-6 hours at 75°F. It may not double in size but you will be able to feel and see that the dough has taken on air and has a webby texture underneath.

While the dough rises, cut 24 pieces of unbleached, 100% cotton kitchen twine into 10 inch lengths. Place the string in a small dish of neutral oil.

Dump the dough onto a lightly floured or oiled surface and divide into 8 even pieces. Tuck the sides of each piece of dough towards the center, then turn the dough seam-side down onto the surface. Making a claw-shaped cage with your hands, roll the dough around in circles to tighten the dough into a round roll.

Lay three oiled strings down on the surface in an even crossed pattern, then place a roll, taught side up, on the center point. Gently tie each string at the top of the roll, leaving a bit of slack. Repeat for remaining rolls using remaining string.

Place the tied rolls on a baking sheet lined with parchment paper, cover with a large plastic bag or wrap, and refrigerate overnight or for up to 18 hours.

An hour before you’d like to bake the rolls, remove them from the oven to warm up slightly. Preheat the oven to 350°F.

Place the rolls in the oven, with the strings on, and bake until lightly golden. The interior of a roll should read above 200°F when fully baked.

Cool rolls on a wire rack until you can handle them, then use clean kitchen scissors to snip and release all the strings. If any strings are resistant, gently tug them until they slide out, trying not to rip the bread. If desired, place a pumpkin seed on the top of each roll for a stem.

Serve with butter and honey, or as an accompaniment to your favorite fall soups or meals.

Soft sourdough dinner rolls are everything you ever dreamed of! These amazing, pull-apart dinner rolls are fluffy, buttery, and so easy to make.

Soft Sourdough Dinner Rolls Recipe

sourdough starter

all-purpose flour

water

butter

milk

sugar

salt

bread flour

8 PM Feed starter: 12 hours before you plan to mix the dough, add the ingredients to make ½ cup (100 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Feed Your Starter

7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Pour the mixture into a mixing bowl and allow it to cool down to room temperature.

8 AM Mix the dough: Add the flour and active sourdough starter to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.

9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size. (See notes.)

12 PM Shape and Second rise: Turn the dough out onto a floured surface and divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.

4 PM Bake: About 20 minutes before you are ready to bake preheat your oven to 375°F (190°C). Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the roll with melted butter and serve.

Make the Dough

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Soft sourdough dinner rolls are everything you ever dreamed of! These amazing, pull-apart style dinner rolls are soft and fluffy with just a touch of sweetness. You won't believe how easy they are to make!

Soft Sourdough Dinner Rolls

Follow these simple instructions for the softest and fluffiest Sourdough Rolls you’v ever tasted! Homemade Rolls have never been easier and you will love this recipe!

Sourdough Rolls (with sourdough starter)

buttermilk, room temperature

sourdough starter (220 grams)

flour

white sugar

Butter

Mix together the buttermilk, sourdough starter, butter, egg,...

Mix together the buttermilk, sourdough starter, butter, egg, salt and white sugar in the bowl of a stand mixer and mix until combined. If you don’t have a stand mixer, mix vigorously with a wooden spoon.

Add in the flour slowly, 1/2 cup at...

Add in the flour slowly, 1/2 cup at a time and mix until the dough is no longer sticky. Combine each 1/2 cup with the other ingredients well before adding more flour – too much flour will make these dense.

Once all the flour is added, let it...

Once all the flour is added, let it knead with a dough hook attachment for about 10 minutes, or until the dough is soft, smooth and elastic. Alternatively, you can hand kneed it.

Place in a butter bowl and let rise...

Place in a butter bowl and let rise in a warm spot until about doubled – or around 12 hours. If you are in a hurry, you can use an Instant Pot (see instructions above for Instant Pot rising).

After the dough has risen sufficiently, punch it...

After the dough has risen sufficiently, punch it down into the bowl gently. Divide the dough into 12-14 equal pieces.

Form the dough by pulling four sides into...

Form the dough by pulling four sides into the center and the rounding out the roll.

Place in a greased 9×13 glass dish. Let...

Place in a greased 9×13 glass dish. Let rise – this may take 6-8 hours. For a faster rising time, turn your oven to 200 degrees. Once it’s preheated, turn it off, and place the rolls inside to rise.

Once the rolls have risen, set the to...

Once the rolls have risen, set the to 375 degrees. Bake for 20-25 minutes.

Brush with butter and enjoy!

This delightful sourdough discard monkey bread combines everything you love about cinnamon rolls into a show stopping cinnamon pull apart loaf!

Sourdough Discard Monkey Bread Recipe

250 g Milk (Warm)

Sugar

g Instant Yeast (or active dry yeast)

100 g Sourdough Discard (unfed sourdough starter (see notes))

500 g Bread Flour (or All Purpose Flour)

Salt

60 g Butter (room temperature)

g Butter (Melted)

200 g Sugar (granulated)

g Cinnamon (Ground (2 tsp))

120 g Brown Sugar

g Vanilla Extract

120 g Confectioner's Sugar ((icing sugar))

Milk

Add the yeast, sugar and warm milk to a bowl and allow them to get frothy.

Now add the sourdough starter and mix until well combined.

Now add the flour and salt and mix into a rough dough. You can use your hands to do this or a dough scraper - whatever you find more natural to you. Allow the dough to rest for 15 minutes.

Now it&#39;s time to knead in the butter. Add the butter a little at a time to ensure that it incorporates more easily (see notes for extra tips on this step).

Cover the dough and allow it to rise. You want it to double.

BREAD DOUGH

Before you can assemble the monkey bread, you need to prepare the melted butter and cinnamon sugar mixture listed in the ingredient list above.

Take the dough that has doubled and turn it out onto the counter. You need to form the dough into small balls. I have chosen 30g per ball, but anywhere between 20 to 30g is perfect. Weigh each piece and form into a small ball. They don&#39;t have to be perfect as they will expand inside the bread pan.

Dip each of the balls into the melted butter, then into the cinnamon sugar and then layer the balls inside a well buttered bundt pan until you&#39;ve used all the balls.

Cover the pan and allow the dough balls to proof and rise again.

ASSEMBLING THE MONKEY BREAD

Once the dough has risen in the bundt pan and is light and fluffy, it&#39;s time to add the sauce and bake the monkey bread.I recommend preheating the oven at this stage, so it&#39;s ready once you&#39;ve added the sauce. Preheat the oven to 350F (175C).

Melt the butter and then stir in the brown sugar and vanilla to create the brown sugar and butter sauce.

When you&#39;re ready to bake the sourdough monkey bread, pour the sauce all over the dough balls. Gently tap the bundt pan on the counter a few times to ensure that the sauce goes all the way through the dough.If the sauce seems like it&#39;s too much, you don&#39;t have to add it all. The amount you need will depend on the size of bundt pan you use.

ADDING THE SAUCE

PRO TIP - If the bundt pan is quite full, place it on a cookie sheet before placing it in the oven so that the base of your oven doesn&#39;t get sugar sauce dribbled on it.

Bake the sourdough monkey bread on the lowest shelf of your oven for around 40 minutes - or until it&#39;s baked through. Keep an eye on it as the top will burn really easily!If it&#39;s burning easily in the oven, pop a sheet of aluminium foil over the pan to protect the top.

When the monkey bread is cooked, take it out of the oven and let it sit for around 15 minutes. Be very careful as the sugar sauce will be very bubbly and hot!

Place a wire rack on the base of the bundt pan and carefully invert the sourdough monkey bread. If you want to catch all of the caramelised sauce, use a plate instead of a wire rack.

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Top Tags

Mini Pumpkin Spice Sourdough Rolls

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Sourdough Discard Monkey Bread Reci...

Top 4 sourdough rolls recipes from across the web

The most viewed sourdough rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Pumpkin Spice Sourdough Rolls

Soft Sourdough Dinner Rolls Recipe

Sourdough Rolls (with sourdough sta...

Sourdough Discard Monkey Bread Reci...

The most viewed sourdough rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine